Jalapeno Popper Cheesecake Food

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JALAPENO POPPERS



Jalapeno Poppers image

The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.

Provided by Miss Annie

Categories     Southwestern U.S.

Time 40m

Yield 20 Pieces

Number Of Ingredients 3

10 fresh jalapenos
8 ounces cream cheese
10 pieces thin-sliced bacon, cut in half

Steps:

  • Cut jalapenos in half and remove seeds and veins.
  • (Use gloves to work with peppers).
  • Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
  • Secure with a toothpick.
  • Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

BEST EVER JALAPENO POPPERS



Best Ever Jalapeno Poppers image

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 32

Number Of Ingredients 8

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Steps:

  • In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  • Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  • Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g

JALAPEñO POPPER-STUFFED MUSHROOMS



Jalapeño Popper-Stuffed Mushrooms image

Here are the comforting flavors of jalapeño poppers transformed into a sophisticated, crowd-pleasing stuffed mushroom. Better yet? This surprising mash-up includes another perennial favorite, bacon(!), and it's easy enough to become a go-to holiday appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h20m

Yield 12 stuffed mushrooms

Number Of Ingredients 10

4 slices thick-cut bacon
12 large white mushrooms, stems removed and reserved
1 yellow onion, finely diced
2 jalapeños, stemmed, seeded and diced
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
4 ounces cream cheese, at room temperature
1/3 cup freshly grated Parmesan
1 heaping tablespoon panko
1 tablespoon chopped flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
  • Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
  • Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
  • Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
  • Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
  • Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
  • Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.

JALAPENO POPPERS BLUE CHEESE STYLE



Jalapeno Poppers Blue Cheese Style image

Always loved poppers but have to admit I was getting a little board with the basic cream cheese and cheddar ones. So off to the kitchen I went and I created the Blue Cheese poppers. I have gotten the best reviews on these. I've served them plain, with hot sauce on the side for dipping and even ranch dressing. Love them all. Please give a try and let me know what you think.

Provided by shadowgirl...

Categories     Cheese

Time 30m

Yield 40 pieces, 15 serving(s)

Number Of Ingredients 8

12 ounces cream cheese
6 ounces blue cheese, crumbles
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon white zinfandel wine
20 pieces bacon
20 jalapeno peppers

Steps:

  • Take the first six ingredients and mix well.
  • Set aside in fridge for 1-2 hours(can make up to 2 days in advance).
  • Cooked the bacon halfway and cut in half so you have 40 pieces.
  • Cut Jalapeños length wise and and clean.
  • Fill Jalapeños with cream cheese mixture.
  • Place bacon strips on top or wrap around Jalapeño.
  • Bake at 400 for about 10-12 minutes until bacon is cooked.
  • Serve with a side of wing sauce, ranch dressing or just plain works too.

Nutrition Facts : Calories 173.2, Fat 15.9, SaturatedFat 8.1, Cholesterol 40.8, Sodium 325.1, Carbohydrate 2.7, Fiber 0.6, Sugar 1.6, Protein 5.2

JALAPENO POPPERS



Jalapeno Poppers image

I have always loved jalapeno poppers so i tried to come up with as many combo's as possible.A couple of tips. 1 when making this simple dish NEVER ever touch your eyes. 2 the longer they cook the less spicy.

Provided by mad man

Categories     Peppers

Time 13m

Yield 2-3 serving(s)

Number Of Ingredients 3

6 large jalapeno peppers
1/2 cup cream cheese
1/2 cup mild cheddar cheese

Steps:

  • preheat over to 350.
  • cut tops off the peppers and clean all seeds out.
  • mix cream cheese and chedder cheese.
  • stuff the peppers with the mixed cheeses.
  • place foil over cookie sheet then place prepared peppers on foil do not wrap.
  • when oven is ready, bake at 350 for 7 min or when cheese starts to melt.
  • leave in longer for a more mild flavor.

Nutrition Facts : Calories 324.4, Fat 29.4, SaturatedFat 17.2, Cholesterol 93.5, Sodium 362.9, Carbohydrate 5.5, Fiber 1.2, Sugar 3.7, Protein 10.9

JALAPENO CHEESECAKE



Jalapeno Cheesecake image

This is served as an appetizer. It's really very good. Everytime I make it, either for the office or a family gathering, it disappears quickly!!

Provided by babygirl65

Categories     Spreads

Time 3h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups crushed tortilla chips
6 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
3 eggs
1/4 cup flour
1 1/2 cups sour cream, divided
1 garlic clove, minced
1 (4 1/2 ounce) can chopped green chilies
1 fresh jalapeno, stemmed, seeded & minced
2 cups grated colby or 2 cups colby-monterey jack cheese
chopped plum tomato
chopped green onion
diced black olives
chopped cilantro

Steps:

  • Preheat oven to 300. Lightly grease the sides of a 9" springform pan.
  • Pour the melted butter over the crushed tortilla chips and toss to combine.
  • Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.
  • With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate.
  • Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth.
  • Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese.
  • Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool.
  • When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
  • DO NOT REMOVE from pan. Cover and refrigerate for 1 hour.
  • When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
  • Cut into thin wedges and watch it disappear!

Nutrition Facts : Calories 351.4, Fat 32.3, SaturatedFat 19.9, Cholesterol 140.3, Sodium 300.1, Carbohydrate 6, Fiber 0.3, Sugar 0.9, Protein 10.4

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